Big, Soft Bakery Style Chocolate Chip Cookies
3/4 cup butter, melted
1 cup brown sugar
1/2 cup sugar
1 tsp vanilla
1 egg
1 egg yolk
2 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 cups milk chocolate chips (favorites are Ghirardelli, Guittard, Private Selection)
Preheat oven to 325.
Melt butter in a microwave safe dish. Pour into a the bowl of a stand mixer.
Add brown and white sugars and cream together with butter for several minutes. Beat in egg, egg yolk and vanilla extract and beat until light and creamy.
Sift flour, baking soda, baking powder and salt together. Slowly mix in flour mixture into the wet mixture until just combined. Stir in chocolate chips.
Scoop 1/4 cup cookie dough and shape into a ball. Place six on a cookie sheet and bake for 15-17 minutes until just golden. Let cool for two minutes then transfer to a cooling rack.
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